Nana’s delicious vegan cornbread

My Nana loved cooking with cornmeal. She thought it was good food, especially for youngsters. She felt it kept them full for more extended periods. Cornbread and cornmeal pudding were regular staples at Nana’s house. But the cornbread was my favorite. Nana was not a vegetarian, but the only milk she used in her baking was coconut milk.

So, if you would like to try Nana’s cornbread, here is a modern version of the recipe.

Instructions:
• Heat to 375 degrees. Use some coconut oil to grease a 9 x 9 pan.
• Whisk dry ingredients in a large bowl.
• Whisk wet ingredients in a separate bowl. Then pour wet ingredients into the dry ingredients. Stir until combine.
• Pour batter into your prepared pan.
• Bake for 30 minutes or until a toothpick which you inserted in the center of the bread comes out clean.

Hey Wayne, I am going to add a Taste Now button just for you, my friend. In all seriousness, I desperately need to work on my photography skills. But I do not have enough time. Most of my pictures are terrible. I need to improve my craft.